Poached Eggs with Pancetta and Tossed Mesclun

• 8 large eggs
• 1 tablespoon extra-virgin olive oil
• 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
• 1 large shallot, minced
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped tarragon
• 2 scallions, thinly sliced
• 10 cups mesclun (about 6 ounces)
• Salt and freshly ground pepper
• Toast points or steamed, sliced new potatoes, for serving

1. Bring a large, deep skillet filled with 2 inches of water to a simmer.
2. Crack each egg into a cup and gently slide it into the water.
3. Cook until the whites are solid but the yolks are still soft, 5 minutes.
4. Using a slotted spoon, transfer the eggs to a paper towellined plate to drain.
5. Meanwhile, in a large skillet, heat the olive oil until shimmering.
6. Add the pancetta and cook over moderately high heat until crisp, about 3 minutes.
7. Add the shallot and cook until softened, 2 minutes.
8. Remove from the heat and add the vinegar, tarragon and scallions.
9. In a bowl, toss the mesclun with the dressing; season with salt and pepper.
10. Transfer the salad to plates, top with the eggs and serve with toast points.

eggs, extravirgin olive oil, pancetta, shallot, white wine vinegar, tarragon, scallions, salt, points

Taken from www.foodandwine.com/recipes/poached-eggs-pancetta-and-tossed-mesclun (may not work)